"I don't hate red onions . . . I have a lot of them on my menu," he explained. "There are big things that get edited out of these [TV] shows. When I explain my thought process on red onions, all too often, what happens is, is that it's not interesting — what's interesting is the reaction."

You heard it from Scott Conant himself: he doesn't dislike onions. A few ways chef Scott likes to prepare onions, when you read more.

Pickle them. "I have a raw yellowtail dish, and I serve it with marinated red onions; they're raw but they're pickled in water, salt, and vinegar. I serve it with ginger oil, crushed red pepper oil, and microgreens."

Use them in just about everything . . . "I have an onion component in almost every single one of my dishes, because onions provide depth of flavor, sweetness, a lot of different things."

. . . But just be sure to do something to tame them. "[Red onions] are overly assertive," the chef explained. "They make your flavor profiles more one-dimensional. My point is that you should do something with it. Nuance the flavors of red onion as well. Don't just cut it up and put it on top of something . . . soak 'em in ice water, salted water, acidulated water . . . just do something with those onions!"